Chicken & Cheese Appetizer


Yield

20 Servings

For Crust

1 cup tortilla chips

3 tablespoons butter (margarine) melted

Crush chips, blend chips and butter together and press

into a 9-inch springform pan. Bake at 325 F. for 15 minutes.

 

To Make Filling

2 - 8 oz packages cream cheese, softened 2 eggs

1 lb. SAZ’s BBQ CHICKEN

8 oz. shredded Cheddar, Colby or Monterey Jack cheese

 

Beat cream cheese and eggs at medium speed with electric mixer until well blended. Add SAZ’s BBQ CHICKEN and cheese. Mix well. Pour over tortilla crust. Bake in preheated 350 F oven for 25-30 minutes. A toothpick inserted in the center will come out clean when ready. Let cheesecake cool in oven (to prevent cracking) then chill overnight.

 

To Top

1 cup sour cream

1/2 cup sliced green onions

1/2 cup chopped tomatoes, green, red or yellow peppers

1/4 cup sliced ripe olives

 

For real spice, add chopped Jalapeno peppers - NO seeds.

 

Spread sour cream on cheesecake. Add remaining toppings on top, in circle fashion, one at a time. Loosen cake from rim of pan, but keep in pan. MUST BE REFRIGERATED OVERNIGHT!

 

To Serve

Remove rim and slice as you would a cake. Serve with tortilla chips or crackers. Makes 20 servings.